Prepare the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and leek. Sauté for 5 minutes until softened and fragrant.
Add the Main Ingredients: Stir in the potatoes and pumpkin. Season with salt and black pepper. Cover with water or vegetable broth and bring to a boil.
Cook the Soup: Reduce heat and simmer for about 20 minutes, until the potatoes and pumpkin are soft.
Blend for Creaminess: Use an immersion blender (or transfer to a regular blender in batches) to puree until smooth and creamy.
Make the Crunchy Bread Cubes: In a skillet, heat a little olive oil. Add bread cubes, dried garlic, and red pepper. Toast until golden and crispy.
Serve: Ladle the hot pumpkin soup into bowls and top with the crunchy bread cubes.
Serving and Storage Tips
